• Wash and remove any of the old or icky leaves from the Brussel sprouts, slice any large ones in half or in quarters
• Toss them in a lightly buttered/oiled slow cooker insert
• Combine the honey, Worcestershire and garlic powder in a separate bowl
• Pour the honey mixture over Brussel sprouts
• Cover and cook on low for 4 to 6 hours ~or~ 2 1/2 to 3 hours on high

Freezer Meal Directions:

• Pour the honey, Worcestershire sauce and garlic powder into a freezer safe gallon bag. Close the bag and knead and shake to mix.
  
• Open and pour in the frozen Brussels sprouts. Zip close and shake to coat.
  
• Lay flat, squeeze out air and label. Good for 8 to 10 weeks.